Instructions

Seperate the eggs (be sure that none of the yolk gets in with the whites, the fat will keep them from whipping up), beat the whites with a pinch of salt until stiff peaks form

Cream yolks with sugar for several minutes, until light and fluffy, stir flour mixture into the yolks

Fold in the egg whites, in four small batches

Grease pan (11 x 15) and line with parchment paper, spread batter into pan and bake for 15 minutes or until it springs back when touched lightly in the center, cook, cut into two layers, 7.5 x 11 inches each

for other components and assembly:

place one cake layer on serving platter bottom side up or in parchment lined pan (let the parchment hang over the edge so you can use it to lift the cake out of the pan)

Reserve enough whipped cream to decorate the top, spread the remainder over the bottom layer, top with second cake layer, place it bottom side up, and spoon syrup over the top layer (you may not use all the syrup, but don’t miss any spots)

Place chocolate chips, cream, and butter in a bowl, microwave for 45 seconds, stir until dissolved, heating for a few more seconds if necessary, stir until smooth and shinny, spread over top layer and refrigetate

Before serving, cut into squares and top with a piped star or dollop of whipped cream and a cherry